I am definitely going to share some more pumpkin recipes and want to get some of your favorites as well. But in the meantime I thought I would share with you the Chicken Curry we had for dinner last night since it was so well received by all the family(even my son the picky eater) and really easy to make.   I am always looking for good crock pot recipes and I think this one is a keeper.

Crock Pot Chicken Curry 

1 bottle prepared curry sauce(I used Trader Joe's Thai Yellow curry Sauce 11 0z) but any kind would work
Chicken-( I used leg pieces because that was what I had in the freezer, but breasts would probably work better because then you could shred it at the end)
1 can of  diced pineapple with the juices not drained-the size does not matter, use what you have. I used a large can
1/2 cup white wine 
Diced celery and onions


Add all to  the crock pot and cook on low for 8 hours or increase it to high if you are pushed for time.  I started mine on high for 4 hours and then turned it to low for the last 4.  If you used the breasts shred it after cooking and mix back in with the sauce and serve over Jasmine rice with  chopped peanuts, shredded coconut, and chopped parsley for garnishes.  If I had some raisins I probably would have boiled them in a little white wine and served with it as well.  I hope you like it as much as our family did!

Chicken Curry

Curry condiments